1 cup unsalted butter
2 tablespoons butter
1 (4 oz) bar unsweetened chocolate chopped
2 cups granulated sugar
1 1/2 cups firmly packed brown sugar
1 tablespoon vanilla extract
1 2/3 cups all-purpose flour
1/8 teaspoon kosher salt
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup toasted chopped pecans
Vanilla ice cream
Preheat oven to 350 degrees. Add 2 tablespoons butter to 12″ skillet and add to the oven to be preheated.
In a pan, melt chocolate and butter over low heat. Let cool.
In large bowl, beat sugar, eggs, vanilla until fluffy. You may need to use a mixer. Add flour and salt until mixed in well.
Add chocolate mixture to the sugar mixture stirring until mixed well. Add butterscotch, chocolate chips and pecans. Add batter to skillet and bake 35-40 minutes.
Top with ice cream.
Credit: Southern Cast Iron Magazine Baking 2017 Edition
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27